This is my first post on this forum. Today I took possession of a horizontal smoker that the kids at our high school made. So now I start learning about smoking meat. Fortunately, I live in the country with lots of timber on the place so wood (green or dead) is no issue.
I have black oak and pecan I was planning on using for smoking. My question is, which one is better for smoking meat with?
Thank you in advance for your comments.